Spa+Clinic Team A spiraliser allows you to transform a healthy, low-calorie, low-carb vegetable into a giant bowl of pasta.
“I’ve been eyeing spiralised zucchini at some local health food and gourmet shops sold in huge plastic containers,” says Karen Sheer, professional chef, writer, caterer and food consultant specialising in original recipes. Her blog is A Zest For Life.
“Some might find this convenient yet spiralising is easy, fun and inexpensive to do at home.
“Steaming long, curly strands of spiralised zucchini produces a lovely alternative to pasta.
“In My Zucchini Noodles with Sun-Dried Tomato Pesto, they are steamed for only two minutes; enough time to soften them while still maintaining most of their nutrition.
“By spiralising, you’re naturally eating more vegetables – without even noticing! After eating a bowl of vegetable noodles, you’re left feeling light and energised – and the pop of colour is also energising!
“Steamed zucchini has a similar texture and consistency to regular pasta and noodles. It’s a great way to enjoy many Italian dishes without gluten, and with lower carbs.
Ingredients for Pesto
Makes 1¼ cups:
1 cup sun-dried tomato halves, 85g
5 tablespoons extra-virgin olive oil, divided
¾ cup shallots, peeled, 1cm dice
3 medium fresh garlic cloves, peeled, chopped
2 teaspoons fresh thyme, off the stem
¼ teaspoon sea salt
⅛ teaspoon freshly ground pepper
¼ teaspoon hot chili flakes, or marash pepper
1 teaspoon red wine vinegar, or sherry vinegar
3 tablespoons pine nuts, toasted, divided
Ingredients for Zucchini Noodles
2 medium zucchini, one green, one golden, spiralised or peeled into noodles
2 tablespoons small basil leaves
½ cup colorful cherry tomatoes, halved
Preparation
- Slice the sun-dried tomatoes into julienne strips. Heat 1 tablespoon of olive oil in a 10-inch skillet. Add the shallots and cook over medium heat until golden around the edges and caramelised, about 5 minutes.
- Lower the heat, Add sun-dried tomatoes, garlic, thyme, salt, pepper, and chili flakes. Cook over low heat to blend the flavors and soften the sun-dried tomatoes, 3 minutes. Take off heat, add the vinegar, give a stir.
- Add sun-dried tomato mixture to a food processor with the remaining 4 tablespoons olive oil and 2 tablespoons of pine nuts and pulse to make a coarse pesto. Add more olive oil if you desire for the right consistency.
- To serve, top the Zucchini Noodles with ½ cup of the pesto. Top with remaining toasted pine nuts, small basil leaves, and cherry tomatoes. Delicious warm or cold the next day as flavors will blend well.
Store in a clean glass container and add a film of oil to cover the pesto.
